Strawberry Cream Pie

Spring Break! We have had the most glorious break from school, work, snow……….all those hard things:) But now it’s back to real life. I had good intentions of blogging last week, but I’m afraid that went to the wayside as well.

Today’s recipe is a repeat. I posted it last year, and I think it was by far one of the favorites of the whole year. I make these pies every year for the annual Paradise Lion’s Club Easter Egg Hunt. There’s a bake sale that we all participate in. I was shocked to hear what people paid for these pies this year, and I feel a little guilty. It goes to a great cause, so people are just being ultra generous, but folks here’s the recipe. That way you can make one at home for next to nothing, and make the yummy sound the whole time you’re eating it, and not feel like every bite was a dollar spent:) Thanks though to those that bought stuff at the bake sale. It was a huge success!

This pie would be lovely for Mother’s Day or Father’s Day. My dad LOVED eating the leftovers yesterday after church. It really is tasty, and super easy to make. Enjoy!

My Favorite Pie Crust Recipe

3 c. flour

1 1/2 c shortening

1 T. sugar

1 t. salt

1 egg

1/4-1/3 c. water

1 T. vinegar

3 T. cornstarch

Combine flour, cornstarch, salt and sugar. Cut in shortening. I actually like to use Manteca Lard a lot of the times. My sisters friend Makita gave us this tip a few years ago and it make delicious pie crust! Mix egg, cold water, and vinegar. Blend into flour mixture until it forms a ball. Try to handle the dough as little as possible. Makes 4 single pie crusts. I always make the whole recipe. If I have dough left over I just plop the dough ball into a Ziploc and put it into the freezer. All you have to do is thaw and roll when needed.

For the Strawberry Pie you need to blind bake the crust. That’s just prebaking. I usually roll out the crust and crimp the edges and then put another pie pan on top of the crust to bake. That keeps the dough from slipping down the pie pan. Bake at 375 for about 15-20 mins. or until browned.

Cream Filling

This is pretty much just a no bake cheesecake.

1 8oz. cube cream cheese

1 can sweetened condensed milk

2-3 c. of cream whipped and sweetened

2-3 c. of vanilla pudding (I make homemade if I’m feeling spunky, or make the cooked Jello kind. I usually use 1/2 c. less milk than is what called for to make a thicker pudding. Instant pudding doesn’t work so well.)

Beat the cream cheese and condensed milk together until completely smooth. Gently fold in the whipped cream and pudding. This much cream filling filled 3- 9 inch pies. Fill each cooled pie shell almost full of cream and then top with fresh berries that have been glazed.

Strawberry Glaze

I use this all the time. It is so easy and cheap to make. No need to buy Danish Dessert anymore, but you totally can if you want.

1 c. water

2/3 c. sugar

2 T. cornstarch

2 T. raspberry or strawberry jello powder

pinch of salt

Combine all ingredients and cook until mixture comes to a boil. Cool and add to fresh berries for a beautiful glaze.

I used about 1 1/2 lbs. of strawberries for each pie. I like the berries whole or just cut in half. I don’t add a ton of the glaze. Just enough to cover all the berries and then pile them as high as you can on top of the cream filling. You need to eat the pie the same day. It looks terrible the next day, but it tastes divine still.

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